Saturday, March 14, 2015

Strawberry Muffins

I recently bought some strawberries with no plans for them... and decided to make muffins!  Strawberries are a berry... and blueberry muffins are common and popular, right?

Strawberries are often cheaper than blueberries and the prices can often dip low, so this is a great recipe to keep handy.

I'll have to go check where my strawberries are from but says shipments from the northern California areas begin in April, peak in May or June, and continue through November and that strawberries are also grown as an annual crop in California.

I do wonder why strawberry muffins aren't as common.  Maybe it's cause you have to put extra work into slicing the strawberries so blueberries are easier...?

I just googled recipes for strawberry aqua frescas and that's what you might be seeing next!  (It sounds super simple: strawberries, sugar, lime, water, ice and some mint sprigs!)  Last summer I made strawberry popsicles and they were a hit!  Guess I have lots of ideas for strawberries after all.  :)


Strawberry Muffins - adapted from All Recipes

1/4 cup canola oil
1/2 cup milk
1 egg
1/2 tsp vanilla
1 3/4 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 tsp cinnamon
1/4 cup brown sugar 
1/2 cup white sugar
1 cup chopped strawberries, plus a little more to press into the tops

Preheat oven to 375 degrees F, line muffin pan with paper liners.

In a small bowl, combine oil, milk, egg, and vanilla. Beat lightly. In a large bowl, mix flour, salt, baking powder, cinnamon, brown sugar, and white sugar. Toss in chopped strawberries and stir to coat with flour. Pour in milk mixture and stir together.

Fill muffin cups a little over 3/4. Take the "plus a little more" strawberries and press at least 3 small pieces into the the tops so that the red parts show.  (I like having my muffins speak for themselves what kind of muffins they are!)

Bake at 375 degrees F for 25 minutes.  Cool 10 minutes and remove from pans to cool on a plate (or a cookie rack).

What are your favorite kinds of muffins?  Have you had strawberry muffins before (since they don't seem as common?)

Thursday, March 12, 2015

Maple Snickerdoodle Cookies

Since people are requesting I SEND snickerdoddles... from the South Bay to Australia... I thought I'd just do a public service and post the recipe so y'all can make it!  You know...

"give a man a fish and you feed him for a day; teach a man to fish and you feed him for a lifetime" ~ English Proverb

Seriously guys, a LIFETIME of cookies.  Doesn't that sound like a much better deal?  :)  And while we're at it, we should all read If You Give a Mouse a Cookie!

This is my go-to Snickerdoodle recipe!  I realized I only have Kickerdoodles (snickerdoodles with a kick) on my blog, so I shall post these Maple Snickerdoodles!


Maple Snickerdoodles by Lovin' from the Oven

  • 2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp cream of tartar
  • 1 1/2 tsp ground cinnamon
  • 1/2 cup salted butter (or you can use unsalted and add about 1/4 tsp salt)
  • 1 cup granulated sugar
  • 3 tblsp real maple syrup
  • 1 egg
  • 3 parts sugar to 1 part cinnamon (this is the only thing I really changed.  I found that 2 parts sugar to 1 part cinnamon made them very dark and I think a lighter mix of cinnamon makes them prettier and less "burnt" looking)
Note: you will need to refrigerate the dough for at least an hour before baking!  I wanted to highlight this cause sometimes I don't read through the directions first and then find out I have to WAIT.  I also would recommend mixing everything in a plastic bowl, not metal, if you plan on refrigerating the dough in the bowl.  I usually like to put it in plastic/saran wrap into a little package before putting it in the fridge.  It seems to not dry out as much.  See below for a picture!

  1. In a medium bowl, sift together flour, baking powder, baking soda, cinnamon, cream of tartar, and salt.
  2. In a large bowl, cream the butter and 1 cup sugar until light and fluffy. Beat in the maple syrup and egg until combined. Add dry ingredients, stir until just mixed.
  3. Refrigerate dough for at least an hour.  I like to wrap it in plastic wrap instead of leaving it in the bowl.  See below for picture!
  4. Preheat oven to 350F.
  5. Roll dough into balls. Roll each ball in the sugar/cinnamon mixture. Arrange balls on cookie sheets, with space in between.  (I usually do 12 cookies to one cookie sheet.)
  6. Bake until tops are crackly, about 12 minutes. Remove from oven and leave cookies on sheets to cool slightly, about 2 minutes. Eat a few and then when they are all cooled, box 'em up!
Dough wrapped in plastic wrap before refrigerating for at least an hour.  Like a block of C4!  :oP

Let me know if your cookies turn out wonderful!  What are your favorite flavor of cookies?
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